3/4t celery seed
1/4t dry mustard
1/4c chopped onion
7 medium potatoes, cooked, peeled, and diced
3 eggs, hard-boiled, chopped
1. In saucepan combine sugar & cornstarch; add milk, vinegar, 1 egg, butter, celery seed, mustard, and salt. Cook and stir over low heat until bubbly. Remove from heat; add onions and mayo. Cool.
2. Combine potatoes and hard-boiled eggs. Gently fold in dressing. Chill.
Seriously. My favorite. Complements of my mom and Good Housekeeping in 1970-something. Add celery, bacon (yuck), broccoli, cauliflower, cheese. Anything potato can be a meal. Back in 1970 it apparently served 6…as a meal, alone.lol
3c dry pinto beans, rinse to clean
water, veggie broth, chicken broth (you choose!)
1/2 medium onion, don’t chop…just peal outside layer/skin
2T minced garlic or 4 garlic cloves. If using garlic cloves, remove skin and add whole.
cilantro, dry or fresh
black beans instead of or in addition to pinto
1. Add beans to slow cooker. Add enough water/broth to fill the slow cooker 3/4 of the way full. Add onion and garlic (as well as any other additional items).
2. Cook on low until beans are soft, about 8-10 hours OR about 6hrs on high…stir occasionally during cooking process. You may have to add more water/broth as beans absorb liquid, so check on them periodically.
3. Strain beans or pour off juice; saving the juice in a separate bowl.
4. Use a hand blender/pureer to mash the beans. Add additional juice as needed for the consistency you want. You’ll want to leave them slightly runny because they will thicken as they cool off.
1c quinoa (any color. pictured is red)
2c liquid (water or broth…if broth, add an extra 1/4c)
1t roasted garlic powder
– new fun item in my kitchen.
1t dried cilantro
1 can black beans, drained and rinsed
1/2c peppers (any color)
1/2c yellow onion
1t garlic powder
1/2 to 1c gf bread crumbs
1. In a medium sauce pan add quinoa, liquid, garlic powder, cilantro, salt, and pepper. Bring to boil, then simmer for 15-20min…till liquid is gone. Set aside and allow to cool.
2. In a saute pan add EVOO, peppers, and onion. Saute till onions are translucent, about 10 min.
3. Mash black beans till there is just partial chunks. Not smooth, but not whole beans. You need something to hold it all together. Add sauteed mix, garlic powder, eggs, and 3 cups of the cooked quinoa. Add 1/2c bread crumbs. Mix. This should easily be made into a patty with out being overly sticky. If you need more bread crumbs, add and remix.
4. On a skillet, add a bit more EVOO. Place patties on medium pre-heated surface and grill for 5-7 min on each side, or until crispy.
Bun, bagel, toasted bread, or naked…top with your favorite toppings.
Optional items: carrots, corn, fresh garlic, different type of bean, different spices (basil & oregano or a Thai blend?)
Using hand mixer or stand mixer, thoroughly mix. Mold into balls. Refrigerate. Enjoy.
– I have seen SEVERAL variations of this recipe. Instead of the cacao and coconut, use 1/2c of cranberries, raisins, white or chocolate chips, almonds, peanuts, trail mix, pumpkin and sunflower seeds. The key is a 1/2 cup of something. Only thing I want sweet in the morning is my latte, the cacao and unsweetened coconut with PB2, instead of something like Jiffy, toned the honey down. If you have an allergy to peanut butter, use a 1/2c of sun butter. If you don’t care for vanilla, leave it out. Easy!
If you have another variation, I’d love to hear it!